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Spicy Indian One Pot Curry
Spicy Indian One Pot Curry

Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to spicy indian one pot curry recipe. You can cook spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Spicy Indian One Pot Curry:
  1. Take basic sauce
  2. Use oil
  3. You need 2 tbsp mustard seeds
  4. You need 1 tbsp clarified butter / cooking butter
  5. Prepare 2 tbsp fennel seeds
  6. Provide 2 tbsp fenugreek seeds
  7. Provide 3 large onions, chopped
  8. Use 2 tbsp ginger garlic paste
  9. Use 2 stalk curry leaves, chopped
  10. Provide 4 each green chillies
  11. Use 5 large ripe tomatoes
  12. You need beans (soaked for 12+ hours at least)
  13. You need 50 grams black eyed peas
  14. Prepare 50 grams black gram
  15. Take 50 grams lima beans
  16. Provide 8 each garlic cloves
  17. Provide 2 tbsp curry powder
  18. Take 1 tsp turmeric powder
  19. Use salt
  20. Prepare water
  21. You need vegetables
  22. Provide 2 medium potatoes
  23. Use 2 medium brinjals / eggplants
  24. Provide 2 medium carrots
  25. Provide 250 grams bottle gourd / calabash
  26. You need 250 grams yellow pumpkin
  27. Prepare water
  28. Prepare salt
  29. Take masalas
  30. Provide 1 tsp turmeric powder
  31. Take 2 tbsp red chilli powder
  32. Provide 2 tbsp coriander seeds powder
  33. Get salt
  34. Take finishing
  35. You need 1 cup tamarind sauce
  36. Provide 1 pinch asafoetida
  37. Get chopped cilantro leaves
Steps to make Spicy Indian One Pot Curry:
  1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
  2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
  3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
  4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
  5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
  6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
  7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
  8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
  9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
  10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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